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Master
Course Outline
CA 250
Garde Manger
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| Credits: 9 |
Clock Hours per Quarter: 140
AA Discipline:
Lecture Hours:40
Lab Hours:100
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Description
Learn techniques of cold and hot food preparation in buffet and catering applications, including appetizers, canapés, pate, sausages, terrines, buffet salads, buffet design, lay-out and execution and menu planning. Various curing, brining and smoking techniques in production of bacon and other cured meat products. |
Intended Learning Outcomes
Develop an understanding of the catering sequence from inception through event completion.
Execute a variety of appetizers and buffet salads with appropriate garnishes.
Execute production methods for sausages, pates, galantines, mousse and terrines.
Create a production preparation list for a catered event.
Prepare platters and presentations for cold food display.
Demonstrate understanding of Charcuterie equipment, sanitation, preparation and storage.
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Course Topics
Develop an understanding of the catering sequence from inception through event completion.
Execute a variety of appetizers and buffet salads with appropriate garnishes.
Execute production methods for sausages, pates, galantines, mousse and terrines.
Create a production preparation list for a catered event.
Prepare platters and presentations for cold food display.
Demonstrate understanding of Charcuterie equipment, sanitation, preparation and storage.
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Syllabi
Listing
See ALL Quarters
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Year
Quarter
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Item
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Instructor |
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There
are no syllabi listed at this time
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Two Year Projected Schedule
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One* |
Year
Two** |
Fall |
Winter |
Spring |
Summer |
Mini |
Fall |
Winter |
Spring |
Summer |
Mini |
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X
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X
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X
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X
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X
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*If fall quarter starts on an odd year (2003, 2005, etc.), it's Year One.
**If fall quarter starts on an even year (2002, 2004, etc.), it's Year Two.
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